Marinated Egg For Ramen

• 1/2 cup water
• 1/2 cup rice cooking wine
• 1/4 cup mirin
• 1/4 soy sauce
• 1/4 cup sugar
• 3 eggs

1. Combine water, rice wine, soy, mirin, and sugar in a medium bowl and whisk until sugar is dissolved. Set aside.
2. Bring 1 quart of water to a boil in a medium saucepan over high heat. Carefully lower eggs into water with a slotted spoon. Reduce heat to maintain a bare simmer.
3. Cook for exactly 7 minutes and 30 seconds. Drain hot water and transfer eggs to a bowl filled with ice water.
4. Cool for 3 minutes and then carefully peel eggs (the whites will be quite delicate).
5. Transfer eggs to a bowl that just barely fits them all. Pour marinade on top until eggs are covered or just floating.
6. Place a double layer of paper towels on top and press down until completely saturated in liquid to help keep eggs submerged and marinating evenly.
7. Cover and refrigerate at least 4 hours and up to 12. Discard marinade after 12 hours. Store eggs in a sealed container in the fridge for up to 3 days.

water, rice cooking wine, mirin, soy sauce, sugar, eggs

Taken from www.food.com/recipe/marinated-egg-for-ramen-528846 (may not work)